Key Lime Pie Bars Recipe

Introduction

These Key Lime Pie Bars are a delightful twist on the classic dessert, combining a buttery graham cracker crust with a tangy, creamy lime filling. Perfectly refreshing and easy to make, they make a great treat for any occasion.

Ingredients

• 2.5 cups graham cracker crumbs
• 0.75 cup granulated sugar
• 0.5 cup unsalted butter, melted
• 14 ounces sweetened condensed milk
• 0.5 cup key lime juice (freshly squeezed)
• 0.5 cup sour cream
• 4 large egg yolks
• 1 cup whipped cream
• 0.5 cup lime zest

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Step 2: In a medium bowl, combine graham cracker crumbs and sugar. Stir in melted butter until the mixture is evenly moistened. Press the mixture firmly into the bottom of the prepared pan.
3. Step 3: Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and let cool slightly while preparing the filling.
4. Step 4: In a large bowl, whisk together the sweetened condensed milk, key lime juice, sour cream, and egg yolks until smooth and well combined.
5. Step 5: Pour the filling over the cooled crust and smooth the top with a spatula.
6. Step 6: Bake for 15-20 minutes, or until the filling is set but still has a slight wobble in the center. Avoid overbaking to keep the bars creamy.
7. Step 7: Allow the bars to cool completely in the pan on a wire rack. Then refrigerate for at least 2-3 hours, or until firm.
8. Step 8: Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares.
9. Step 9: Top with whipped cream and lime zest before serving, if desired, for extra flavor and garnish.

Tips & Variations

• For a more intense lime flavor, use fresh key limes if available.
• You can substitute regular lime juice if key lime juice is hard to find, though the flavor will be slightly different.
• Try adding a pinch of salt to the crust mixture to enhance the buttery flavor.
• Use a sharp knife dipped in hot water to make clean cuts through the bars.

Storage

Store the Key Lime Pie Bars covered in the refrigerator for up to 4 days. For longer storage, freeze the bars in an airtight container for up to 1 month. Thaw in the fridge before serving. Reheat is not recommended as it affects the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars ahead of time?

Yes, these bars are ideal for making ahead. Just keep them refrigerated until serving to maintain their texture and flavor.

Can I use a different crust instead of graham cracker?

Yes, you can use crushed digestive biscuits or even finely ground vanilla wafers as an alternative crust, adjusting the butter quantity as needed for binding.

Key Lime Pie Bars Recipe

Print Recipe

★★★★★

4.9 from 51 reviews

These Key Lime Pie Bars offer a delightful twist on the classic Key Lime Pie, featuring a buttery graham cracker crust topped with a tangy, creamy key lime filling. Perfectly baked until set and chilled to perfection, these bars are finished with a dollop of whipped cream and fresh lime zest for an irresistible citrusy treat.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours 45 minutes
• Yield: 12–15 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 2.5 cups graham cracker crumbs
• 0.75 cup granulated sugar
• 0.5 cup unsalted butter, melted

Filling

• 14 ounce sweetened condensed milk
• 0.5 cup key lime juice (freshly squeezed)
• 0.5 cup sour cream
• 4 large egg yolks

Topping

• 1 cup whipped cream
• 0.5 cup lime zest

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to help lift out the bars later.
2. Make the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture is well combined. Press the crust mixture evenly into the bottom of the prepared pan.
3. Bake the crust: Bake the crust for 8-10 minutes until it turns lightly golden. Remove it from the oven and let it cool slightly.
4. Prepare the filling: In a large bowl, whisk together the sweetened condensed milk, freshly squeezed key lime juice, sour cream, and egg yolks until smooth and fully combined.
5. Assemble and bake: Pour the lime filling over the cooled crust and smooth the top evenly with a spatula. Bake for 15-20 minutes, or until the filling is set but still has a slight wobble in the center to ensure it doesn’t overbake.
6. Cool and chill: Remove from the oven and let the bars cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2-3 hours or until firm.
7. Serve: Use the parchment paper overhang to lift the bars out of the pan and cut them into squares. Top each bar with whipped cream and lime zest before serving for extra flavor and presentation.

Notes

• For best flavor, use fresh key lime juice rather than bottled.
• Ensure not to overbake the filling to maintain a creamy texture with a slight wobble.
• Chilling is essential for the bars to set properly; do not skip refrigeration.
• The parchment paper overhang makes it easy to remove the bars without damage.
• These bars can be stored in an airtight container in the refrigerator for up to 3 days.

Keywords: Key Lime Pie Bars, Key Lime Bars, Lime Dessert, Graham Cracker Crust, Tangy Lime Bars, Creamy Lime Bars, Summer Dessert